Garlic Herbed Chicken Fillet With Creamy Alfredo Topping Drizzled With Rich Lemon Butter Sauce

RECIPE

4 Chicken Fillets (Butterflied) *

(Butterflying is a technique used to make a thick piece of meat thinner, which makes it quicker to cook. Here's how to butterfly a chicken breast.

Step 1

Place the chicken breast on a clean work surface. Hold a long sharp knife along the long side of the chicken.

Step 2

Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through.

Step 3

Fold out the chicken. Press to flatten. Cook as is, or top with your favourite filling then fold in half and cook.)

2 tablespoon Red Chili Masala

1 teaspoon chicken spice

6 tablespoon coconut milk

1 egg

1 packet Knorr Alfredo Pasta (cook as per cooking instructions , once cooked add 50ml cream and allow to simmer, keep the consistency runny)

Salt and sprinkle of pepper

Marinade chicken and set aside.

Garlic and Herbed crust

8 slices bread (lightly toasted)

4 garlic cloves chopped roughly

3 tablespoon Fresh Thyme

1 tablespoon Mr Spice Mushroom Spice

Combine all in a possessor / blender and pulse till it resembles crumb

Beat 1 egg and dip in egg wash and crumb.

Using about 2 tablespoon oil, grease a skillet / warm pan and sear the fillet for 3 minutes on each side.

Remove and transfer to a oven baking dish and bake for 35 minutes on 150 degree Celsius

When the Chicken is almost reaching cooking point, lower the heat to 100 degree Celsius and allow to rest for 15 minutes

Lemon Butter Sauce

125 g butter

1 lemon juiced

½ lemon peel (thinly sliced)

Pinch of salt

Sprinkle of brown sugar

5 tablespoon cream

Pinch of lemon pepper

Method:

Combine all the ingredients in a saucepan and allow to reduce.

To layer

Place the Chicken breast in the middle of the plate

Pour over the Alfredo

And drizzle the lemon butter over and  garnish with chopped chives

INFO & TIPS

From a bbm group

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